Introduction

This recipe uses the full fat varieties of butter and sour cream, simply because they wouldn't be as good if they were made with substitutes. Since they are a treat for my family at Christmas time, we all enjoy this little indulgence.
This recipe uses the full fat varieties of butter and sour cream, simply because they wouldn't be as good if they were made with substitutes. Since they are a treat for my family at Christmas time, we all enjoy this little indulgence.

Directions

Put flour in a bowl. Cut in the butter.Add egg yolks and sour cream. Stir.Knead on a floured surface until it can be shaped into a ball. Refrigerate for about an hour.

Make the filling:In a food processor chop the walnuts very fine. Add sugar, skim milk, and almond extract. Blend into a paste.

To assemble cookies:Divide the dough into 9 equal pieces, keeping only one piece out of the refrigerator at a time.Roll out the piece of dough on a floured surface to 1/8 inch thickness. Cut into 2" squares. A 2" size ravioli plate maker works best in this application. I usually roll out the dough, trying to keep it relatively rectangular in shape, and then carefully lift the dough onto my lightly floured ravioli maker. Then using a rolling pin, gently roll over the dough to cut it into squares. Pull off the excess dough and flip out the perforated squares.

Put a small teaspoon of filling in the center of each square of dough (about the size of a mini meatball). Brush egg wash (beaten egg) over two opposite corners. Overlap these corners of the dough to form a blanket around the filling so that you can still see the filling on either end of the cookie.

Continue this process with each section of dough until all of it has been used. If you have any scraps of dough, knead them together and reroll to form cookies.

When all of the cookies are made, place them on baking sheets, lined with parchment paper and brush with beaten egg.Bake at 375' F for 1-012 minutes or until golden brown. Remove from the oven and let them cool on the baking sheet for a minute before moving them to cooloing racks. Let them cool, and then roll in the 1/2 cup powdered sugar.